Fog City Vegan

Do Not Lose This Recipe

I am a Vegenaise lovin' fool like no other.  I lost this recipe for a while and went crazy because there are hundreds of Vegan mayo recipes in books and on line but not THIS one.

Most of the recipes depend on silken tofu to mimic mayo.  Recipes with a simple ingredient list like this always instruct to combine all ingredients but the oil in a blender and very slowly adding it - like an egg mayo recipe.  Try it and you'll end up with a soupy white mess.  Every time.

Now, the person who cracked the code on this?  Must be a genius.

canola oil - one cup

soy milk - 1/2 cup

brown rice syrup - 1/2 Tablespoon

salt - 1/4 teaspoon

lemon juice - two teaspoons

Drop all ingredients but lemon juice into your blender.  Blend to combine well.  With motor running, drizzle in lemon juice.  It will sieze up immediately, delivering a delicious, firm, fluffy, creamy spread. 

Now you tell me that's not a miracle. 

oh, and by the way, Adam Lambert says "Go Vegan.  Why Not?"

TOUGH CUPCAKES

i baked two dozen cupcakes for a buffet anticipating about as many attendees.  the awful fact that i'd over-beaten the ingredients and created 24 tough cakes hit me when taste-testing the first cooled cake.  taste: fine.  texture: tough.  throw them out?  not a chance.  i opted to reincarnate them into a dessert vastly more interesting and impressive than cupcakes.  trifle!

the punch bowl i drafted into service (pictured) is ten inches in diameter and four-and-a-half inches deep.  filling it required the quantities of ingredients listed below.  you may use a smaller, formal, trifle bowl and need far smaller quanties. 

cake - the equivalent of 24 cupcakes - tough, older or dried out is perfectly fine

sherry - one-half cup

berry preserves - one cup, loosened up to spread with a little water or warmth

berries in season - four pounds, cleaned, hulled and sliced

dr. oetkerpowdered organic vanilla pudding mix - three packages prepared with any non-cows' milk - makes six cups.  dr. oetker is a canadian brand which also happens to be vegan.  i buy it @ rainbow grocery or whole foods.

soyatoowhipped topping - optional.  some people love a dessert finished with a whipped topping.  i'm not one of 'em.  however, if you are, try soyatoo.  the look is beautiful.  you can find it @ whole foods or rainbow.

mint for garnish

here's how to asssemble your trifle:

creating a pretty showpiece trifle take care, keeping an eye on the look of the bowl exterior.  though i decorated the walls of the bowl pictured with strawberries alone, often the sides of trifle bowls reveal each defined layer.

have plenty of each ingredient on hand.  trifles require a greater amount of materials than you imagine!

place a bed of cake in a single layer @ the bottom of your bowl

sprinkle the cake liberally with sherry

brush with preserves

scatter sliced strawberries over all evenly

cover with a thick layer of custard

repeat until the ingredients even with the rim of the vessel.

this may be asembled a day ahead and refrigerated till ready for garnishing and service.  when served up, the whole will have become one sweet + cakey mess of comforting dessert.  heaven.  ;-)

oh, and by the way: sir 007 says "go vegan.  why not?"

  

Salad Pockets

Have you worked with rice paper wrappers?  Do it tomorrow.  You'll be so proud of yourself and feel quite smug when people say they think you're a genius and that they've never tasted such tender Spring Rolls.  Smug because Spring Rolls are so cheap to make, simple to assemble, and because the quality of your fresh rolls can't help but beat the two-(or more)-day-old, wrapped-in-plastic things people accept as Spring Rolls and pay quite a lot for.

I brought a platter of Spring Rolls and dipping sauce to a party today.  Above is a picture of them on a sheet of white parchment paper.  Below are some pictures of the event held at the great artist Ira Yeager's wine country studio.  Pictured on top are our hosts.  Top left picture is Ira with a dear friend.  Top right photo is George Hellyer, Ira's husband.  There were wonderful musicians and a beautiful artist's model who carried the cake to the guests of honor on his head.  Quite stunning, let me tell you.  There were some very cute puppies there too!

                             

Spring Rolls - makes 24

round rice paper wrappers - one package of 24

romaine lettuce: 1/2 a head sliced into very thin ribbons

scallions: three, sliced into fine rounds

cilantro: one small bunch rough chopped

mint: 1/2 bunch rough chopped

bean sprouts: 8 ounces

juice of 1/2 lemon

dry roasted and salted peanuts: 1 cup chopped

Fill a 12-inch flat bottomed pan, or any other container that will hold the wrappers easily, with warm tap water.  The water doesn't need to be terribly hot.  Have the open rice papers package handy. 

Put all the vegetables in a big bowl, juice the lemon half over all, and toss.

Position the chopped peanuts in a bowl next to the vegetables.

On your work surface, have a fresh dry towel to put the wet wrappers on and another fresh towel for patting the exposed surface of the wrap dry.

Close by have the platter or serving tray ready to receive your creations.  A layer of brown parchment paper looks nice.

We're creating an assembly line here, so think about it.  Do you work left to right? right to left?  If the assembly line makes sense to you, the rest is easy.

Drop two rice papers in the warm water and allow to soak for approximately two minutes.  Gently transfer the softened wrapper from the water to the waiting towel.  Pat the top dry.  You will determine how fat/long/thin/stuffed/peanutty, etc. you like your Rolls.  Start this way: on the bottom third of the wrapper, spoon approximately two tablespoons of the vegetables.  Sprinkle with 1/2-teaspoon chopped peanuts.  Fold the sides in.  Fold the bottom up to cover the filling and roll to finish.  Repeat with the remaining wrappers.

If not serving immediately, separate layers with parchment paper and cover well with plastic wrap.  Don't refrigerate - that will dry them out.  Garnish plate with mint leaves.

Dipping Sauce

mirin: 1/2-cup

rice vinegar: 1/2-cup

agave: 1/4-cup

pepper flakes: 2-teaspoons

Whisk all ingredients together and correct to taste as tart and sweet as you prefer.

That's it!

By the way, Shirley MacLaine says: "Go Vegan - Why Not?"

  

I Dream of Burma Superstar

I actually do dream of Burma Superstar restaurant.  Their Vegetarian Samusa Soup to be exact.  Deep-fried Burmese Samusas broken up into an intensely flavored, thick, rich, onion, cabbage and lentil soup.  A bowl of Samusa Soup serves two, but I always order my own and won't share.  Though it's tempting to order so many delicious items from the menu, I realize I'm most happy with the soup and an order of coconut rice.  Totally decadent and delicious.

Though sometimes for dinner it's fun to put your name on the blackboard and wait out on the sidewalk with a mass of people for your name to  be called  - if it's not cold and you're not starving - there are times you can just walk in and get a table.  Mostly for lunch.  They serve 11:00am - 3:30pm.  Arrive on the early or late side.  Dinner service begins @ 5:00pm and we have had luck arriving for a pre-event early supper and getting a table right away.

  

Stick to the Burmese options.  Dishes that sound/look like Chinese food are great but not anything you couldn't find at 25 other restaurants within a 2-block radius.  Harrison (pictured above) especially loves loves loves the Tea Leaf Salad (pictured  below) made with fermented tea leaves.  It's tossed for you @ your table and they'll make it vegetarian or not, the difference only being the addition or subtraction of dried shrimp.  But , whatever else you order, order the soup.  It's dreamy!

 by the way: Natalie Wood says "Go Vegan.  Why Not?" 

 

because i love you

 

   

        

Because I love you, I share this recipe in honor of my Mother.  A Vegan recreation of the incomperable Hot Cross Buns she baked every spring.  A recipe I've perfected, slaving many long hours in the kitchen.  Reincarnated as your new Vegan tradition, sistah.  I am so proud.  In addition to Hot Cross Buns pix above are a few snaps of our Easter Sunday Hot Cross Buns and coffee pre-church gathering.  A great time was had by all.

Hot Cross Bun recipes always specify that they're better eaten the same day they're baked.  Well, to enjoy them for breakfast, when they're usually eaten, you'd have to get up awfully early because this delicious yeast bread requires two risings.  So bake them the night before.  Leave them in their pans overnight covered with foil.  The following morning, with foil still on, warm them in a 170 degree oven for 15 minutes to 1/2-hour.  Separate and decorate.  They're perfect.

Equipment: One recipe requires two 8-inch square pans.  /  You'll also want a pastry bag with plain 1/4-inch round tip for piping the icing (#10 Ateco).  Or, simply fill a plastic bag with the icing, snip a corner off and pipe away.  /  A Pastry Cutter makes short work of cutting the butter into the flour.

Hot Cross Buns - makes 30

Earth Balance non-hydrogenated butter: 6-ounces, plus more for baking pans

all purpose white flour: 5 1/2-cups, plus more, to keep dough from sticking while kneading

white sugar: 3/4-cup, plus 1-teaspoon for proofing yeast

freshly grated nutmeg: 1/2-teaspoon

ground cinnamon: 1/4-teaspoon

ground cardamom: 1/4-teaspoon

salt: 1/2-teaspoon

finely grated zest of two oranges

currants: 4-ounces

golden raisins: 4-ounces

unsweetened milk - soy, almond or hemp: 1-cup

active dry yeast: two 1/4-ounce packets

Ener-G egg replacer powder: 6-teaspoons

water: 1/2 cup

Measure 6-ounces Earth Balance and put into freezer to hold 'til ready. 

Sift flour, sugar, salt and spices into a large mixing bowl.

'Proof' the yeast (always check expiration date).  Measure milk into a microwave-safe cup.  Add 1-teaspoon sugar.  Microwave for 30-45 seconds to the temperature you'd use in a baby's bottle.  Or heat stovetop.  Whisk yeast into milk mixture.  Within 5 - 10 minutes the yeast will foam.

While yeast is proofing, whisk Ener-G egg replacer power with the water.

Cut the frozen butter into the flour/spice mix with fingers or a pastry cutter until it resembles coarse meal.

Make a well in the center of the flour.  Pour in the proofed yeast mixture, the Ener-G mixture, the currants, raisins and orange zest.  Stir with a big spoon 'til it sort of pulls together - there will be a lot of unincorporated flour.  Dump out onto your work surface and knead away for about 10 minutes - until the dough is smooth and elastic.  If dough sticks to work surface, use flour sparingly.

Spray the interior of the mixing bowl with oil.  Drop the dough into the bowl.  Turn the dough over.  Cover loosly with a piece of plastic.  Put the bowl in a warm, draft-free place for 1 hour - until the dough has doubled in size.

Butter up your two 8-inch square pans.

Preheat oven to 350-degrees F.

Knead the risen dough briefly on work surface and divide into two pieces.  While working on the first, put the other back into the bowl and re-cover with the plastic.  Make the dough ball into a log and cut into three equal pieces.  Cut each of those into five equal pieces and roll each into a tight ball.  Place all 15 into a prepared pan.  Repeat with the second ball of dough.

Cover each pan loosly with plastic and set them in a warm, draft-free place for 1 hour, until the dough has roughly doubled in size.  The buns will now be touching.

Bake for 15 minutes.  Rotate the pans.  Bake another 13 minutes until light golden on top.  

When ready to serve pull the buns apart and pipe icing in a simple cross atop each.

Icing

Ener-G egg replacer powder: 1-1/2 teaspoons

water: 2-Tablespoons

fresh lemon juice: 1 teaspoon

confectioner's sugar: 1 1/2 to 2-cups, sifted

Whip Ener-G with water with an electric mixer in a medium mixing bowl for about two minutes, until thick and frothy. 

Add lemon juice and, slowly, the confecitioner's sugar to an almost frosting-like thickness.  It needs to be spooned into your pastry bag, not poured.

Make a cross atop each bun.

Oh, and by the way: Yves Montand says "Go Vegan.  Why Not?"

 

Popcorn Treats

you already know how to make popcorn. take it one delicious step further - make carmel corn!  here's a no-fail + fast recipe.

for about 8 cups popcorn (from 1/4 cup kernels)

• 1/2 cup packed brown sugar

• 1/4 cup Earth Balance

• 1/2 cup dark corn syrup

• 1/4 teaspoon salt

have your freshly popped popcorn in a large bowl and a sheet of parchment paper the size of a cookie sheet beside it. in medium saucepan, bring the sugar, Earth Balance, corn syrup and salt to a boil.  Reduce heat and simmer for two minutes. 

pour the sauce over the popcorn and give a quick stir with a wooden spoon - quickly dump the mixture onto your parchment paper.  molds nicely into popcorn balls. 

if you do that, and it is awfully nice, rinse your hands frequently in water to keep from sticking.

this recipe is easy and it will make you very happy.

by the way, julie christie says "go vegan - why not?" 

Vegan Soul Man

Bryant Terry is an intellectual, food justice activist, writer, cutie pie and now author of the newly published book, Vegan Soul Kitchen.  I've been following Bryant's career since I bought his first book Grub: Ideas for an Urban Organic Kitchen.  He co-authored that with Frances Moore Lappe's daughter, Anna.  That book I like a lot. 

But Vegan Soul Kitchen I love! 

I'm a sucker for chatty cookbooks with new fresh ideas.  Though Terry has been formally trained, his recipes are accessible and easily reproduced.  His take on Soul Food is definitely not heavy, greasy or fried.  He's worked at teasing out the most flavor with a premium on freshness.  Examples are: succotash transformed into Succotash Soup with Garlicky Cornbread Croutons, and okra enjoyed as Crispy Okra Strips with Lime-Thyme Vinaigrette.

Along with life reflections, kitchen tips and tehchniques, the chatty part includes a suggested sound track for each of the 150 recipes to inspire and illuminate your labors.  Three suggestions are offered up for Black-Eyed Pea Fritters with Hot Pepper Sauce: 1. a soundtrack - I.T.T., Pt. 2 by Fela Kuti, 2. a work of art - Three Wise Men Greeting Entry into Lagos by Kehinde Wiley, and 3. a book - How Europe Underdeveloped Africa by Walter Rodney. 

We saw Bryant present himself today @ the Museum of the African Diaspora (MOAD).  He's an urban hipster with loads of style.

See him if you can.  Buy a copy or two of his book, and move out of the ordinary!  His website is www.Bryant-Terry.com.

By the way: Kimora and Tyra say: "Go vegan - why not?"

my arch nemesis ---- grrrrrrrrrrrr

Every year it's the same.  Peeps.  My annual Easter un-doing.  That whole "hate her / can't live without her" thing.  There I am, innocently strolling through Safeway, Long's, Walgreens, you name it.  Once I see Peeps, those brightly colored, sugar sanded, chick or bunny shaped marshmallow Easter treats I must buy them.  A lot of them.  Now.  Take them to my car, rip apart the first package - colored sugar flys everywhere - and devour it. 

Why the rabbits and not the chicks?   I can bite the tasty little ears off first, then the head, then the body.  I can put away a four-pack in as many minutes.  Once I get that fool wrapping off.  That barrier is a drag!

As I said, every year I try not to succumb - but do.  Why would I care?  Because they're made with gelatin.  Gelatin is ground and melted pig snouts, skin, hooves, etc.  Erp.  Excuse me, I think I'm going to be sick.

If I've helped you off Peeps, more power to ya.  Cause they're still a monkey on my back, sistah.

By the way, Shirley Bassey says: "go vegan - why not?"

Entree Helpers !

The field of Vegan food options has expanded and become so much more sophisticated.  Here are a few products I love to cook with now.  Keep 'em on hand and when the mood strikes, branch out!

First, SoyRizo.  It's a product with authentic chorizo spices that mixs with any taco, tamale or scramble.  Not only for Mexican-inspired meals though!  I always have a SoyRizo package in the freezer to add to dishes calling for a deeper, spicier note.  It defrosts almost immediately.  Keep some always on hand along with some fermented black beans and silken tofu to whip up a batch of soul satisfying Mapo Tofu!

There's a company out of Seattle, Washington called Field Roast Grain Meat Company.  Their hot and spicey Mexican Chipotle sausages are grrrrrrrrrrrrrrrrrrrreat!  It's not a crumbly product like the SoyRizo so you can cube or slice and it will not lose its integrity in a soup or casserole.  I used it twice this last weekend.   I made grilled sausage sandwiches this weekend.  They Blew Harrison's MIND! 

Field Roast Grain also makes a product called Celebration Roast: their answer to Tofurkey.  I cooked up a little Celebration Roast for Christmas Day and was entirely pleased with it.  Note: best to carve very-thin to razor-thin slices.

 

Finally, there's Gardenburger with their good tasting, good looking and very useful BBQ Riblets.  I used them recently in a batch of steamed buns.  oh goddess they were good!

 

Oh, and by the way, Marilyn says "go vegan.  why not?"      

          

Be My Valentine Almond Tea Cookies

I created this recipe tonight and couldn't be happier.  Just what I had been aiming for.  Sturdy, a little crumbly, with an interesting texture, not too sweet, a hint of almond.  A perfect tea cookie.  And that's what we got here.  I finished them with a few lines of pale pink royal icing in honor of St. Valentine.

Yield: 20 cookies

• white flour - 1 cup

• almond meal - 1 cup

• baking powder - 1 teaspoon

• nondairy (& non-hydrogenated) butter, such as Earch Balance, room temp - 1/2 cup

• granulated sugar -1/2 cup

• Ener-G Egg Replacer* - 1.5 teaspoons

• water - 2 Tablespoons

• almond extract - 1.5 teaspoons

• vanilla extract - 1/2 teaspoon

• optional royal icing - recipe below

Line a baking sheet with parchment paper.

Sift flour, almond meal and baking powder into a medium bowl and set aside.  There will be some coarse almond bits left in your sifter.  Just dump them into the bowl too and give it all a quick stir to combine.

In aother medium bowl, with electric beaters, beat the butter and sugar one to two minutes, until light and fluffy.  Add the Ener-G, water, and both extracts.  Beat for another minute.

Now add the flour mixture to the butter mixture and beat until they come together.

In the bowl, it will not form a single mass around the beaters, but easily form a ball when pushed together by hand.  Do this now and dump out onto a large sheet of plastic wrap. 

Form into a log about 2" in diameter for 20 cookies.  Log size is not critical but just know that the larger in diameter the log, the larger and fewer cookies you'll slice.  A longer log will produce more and smaller cookies. 

Wrap the log tightly in the plastic wrap and refrigerate for one hour.  If making royal icing, now's a good time to do it.

Pre-heat oven to 350 degrees.

Remove the cookie dough log from the refrigerator and unwrap.  Slice into  1/4-inch thick cookie dough slices and place them onto your parchment-lined baking sheets about 1/2-inch apart.  They don't really spread much during baking. 

Bake 15 - 20 minutes, until nice and brown around the edges and underneath.

Cool on baking sheet a few minutes to ensure they're firm enough before removing to wire rack.

*Ener-G egg replacer powder is carried in most super markets.  I rarely use it, but it's cheap, lasts forever in your pantry and good to have around for some baked goods.

 

Royal Icing - Yield: about 1.5 cups

• Ener-G egg replacer - 1.5 teaspoons

• water - 2 Tablespoons

• lemon juice - 1 teaspoon

• almond extract - 1/4 teaspoon

• powdered sugar - 1.5 - 2 cups

In medium bowl, using an electric mixer, beat the Ener-G powder with with the water 'til super frothy and thickened, about 2 minutes.

Add lemon juice and almond extract to the mixture and beat to combine.

Sift in 1.5 cups powdered sugar gradually and beat until desired consistency, scraping down sides of bowl frequently.

To test for if more powdered sugar is called for, scoop up some icing, let it fall in a ribbon back into the bowl.  Cosistency is correct  when that icing remains on the surface 5 seconds before disappearing. 

When complete, beat two drops of red food coloring into the mixture for a pink blush.

Pipe or spread onto the cooled cookies.  It may take up to over night for the icing to firm up fully.

p.s. Roger Moore says "GO VEGAN - WHY NOT"?